Tag Archives: potatoes

food, recipe, Worcester Salt Cook Book

Potato Salad

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Potato Salad

Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Keyword: potato, potato salad

Ingredients

  • 1 teaspoonful Worcester Salt
  • 6 potatoes
  • 2 medium-sized onions
  • 1 egg Well beaten
  • ½ tablespoon flour
  • ½ tablespoon butter
  • ¼ cup weak vinegar
  • 1 teaspoonful sugar
  • Pinch cayenne pepper
  • ⅛ teaspoonful mustard

Instructions

  • Pare and boil potatoes adding Worcester Salt to the water.
  • When done slice the potatoes and mix with sliced onions.
  • For dressing mix other ingredients well, season with Worcester Salt, let come to a boil and when cool mix with salad.

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International Foods, Jewish/ kosher, Measure for Pleasure Vol II (1977), recipe, Sisterhood of Temple Beth Zion

Layer Potatoes

 

measure for pleasure vol 2
Print Recipe

Layer Potatoes

Author: Lisa Kraus

Ingredients

  • 2 lbs potatoes (5-6)
  • 3 hard boiled eggs sliced
  • 1 tsp salt
  • 1/2 pint sour cream
  • 2 tbsp melted butter
  • 1-1/2 tbsp bread crumbs
  • 2 sliced weiners (optional)

Instructions

  • Boil whole potatoes in the skin.
  • Pare and slice.
  • In a buttered casserole dish, place one layer of potatoes.
  • Place half of the sliced eggs over potatoes.
  • Sprinkle with salt.
  • Spread 1/3 of the sour cream over the mixture.
  • Make another layer of potato slices, then layer with weiners or remainder of eggs.
  • Cover with 1/3 of the sour cream.
  • Place the final layer of potatoes on top of the sour cream.
  • Top with buttered bread crumbs and rest of sour cream.
  • Bake in hot (425-450° F) oven for 15 minutes or until crumbs brown.

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